Beef Kofta Kebabs (Printable)

Juicy spiced beef kebabs with Middle Eastern flavors, herbs, and aromatic spices grilled to perfection.

# What You’ll Need:

→ Meats

01 - 1.1 lbs ground beef, 80/20 lean-to-fat ratio

→ Vegetables & Aromatics

02 - 1 small onion, grated or finely minced
03 - 3 cloves garlic, minced
04 - 2 tbsp fresh parsley, chopped
05 - 2 tbsp fresh cilantro, chopped

→ Spices & Seasonings

06 - 1 tsp ground cumin
07 - 1 tsp ground coriander
08 - 1 tsp ground paprika
09 - 1/2 tsp ground cinnamon
10 - 1/2 tsp ground allspice
11 - 1/2 tsp chili flakes
12 - 1 tsp salt
13 - 1/2 tsp black pepper

→ Bindings

14 - 1 large egg

→ To Serve

15 - Lemon wedges
16 - Fresh flatbreads or pita
17 - Sliced onions, tomatoes, cucumber, and fresh herbs

# How To Make It:

01 - In a large mixing bowl, combine ground beef, grated onion, minced garlic, chopped parsley, cilantro, cumin, coriander, paprika, cinnamon, allspice, chili flakes, salt, and black pepper. Add the egg for additional binding if desired.
02 - Using clean hands, mix the meat mixture thoroughly until all spices and aromatics are evenly distributed. Continue mixing until the mixture becomes slightly sticky and well incorporated, ensuring the kebabs will hold their shape during grilling.
03 - Divide the mixture into 8 equal portions. Form each portion around metal or soaked wooden skewers, pressing firmly to create long, oval-shaped kebabs approximately 6 inches in length. Ensure the meat is compact and adheres well to the skewers.
04 - Preheat grill or grill pan over medium-high heat. Lightly oil the grates or pan surface to prevent sticking. The grill should be hot enough to create a nice sear on the kebabs immediately upon contact.
05 - Place the kofta kebabs on the preheated grill. Cook for 10-15 minutes, turning every 3-4 minutes to ensure even browning on all sides. The kebabs are done when they reach an internal temperature of 160°F and develop a nicely charred exterior.
06 - Remove the kebabs from the grill and allow them to rest for 3-5 minutes. This helps retain juices. Serve hot with lemon wedges, warm flatbreads or pita, and fresh vegetable accompaniments. Consider pairing with yogurt-tahini sauce or tzatziki.

# Expert Advice:

01 -
  • The meat stays incredibly juicy because the fat ratio and gentle handling create that perfect tender texture
  • The spice blend hits that magical sweet spot where warmth and brightness meet every single time
  • These come together fast enough for a weeknight but feel special enough for any gathering
02 -
  • Cold meat straight from the fridge is easier to shape and holds its form better on the grill
  • Don't overwork the mixture once you've added the egg or the texture becomes dense instead of tender
  • Wooden skewers need at least 30 minutes of soaking or they'll burn before your meat is done
03 -
  • Mix a pinch of sumac into the meat for a tangy brightness that cuts the richness
  • Toast your whole spices briefly before grinding them for maximum flavor impact

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